Sweet apple and cider balance the tang of sauerkraut in a pork casserole with awesome Old-World flavor.

Ingredients

3

slices bacon

6

country-style pork ribs

1/2

teaspoon salt

1/4

teaspoon pepper

5

cups coleslaw mix (from 16-oz bag)

1

cup chopped onion (1 large)

1

can (8 oz) sauerkraut, drained

1

apple, chopped

1

cup julienne (matchstick-cut) carrots

3/4

cup apple cider

1

teaspoon caraway seed

Directions

1Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook bacon until crisp; remove from skillet, and crumble into small bowl. Season ribs with salt and pepper. In same skillet, cook ribs in bacon drippings over high heat 3 to 4 minutes, turning once, until brown. Place in baking dish, reserving fat in skillet.